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Recipes
Tony's Steak
By kimvess
Recipes & Menus | recipes Tony's Steak This steak tastes best when marinated overnight, so try to start the recip...
- 6 scallions, thinly sliced (white and pale-green parts only)
- 1 garlic clove, chopped
- 1/3 cup soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon (packed) light brown sugar
- 1 teaspoon hot pepper sauce
- 1 teaspoon toasted sesame oil
- 1 2-pound flank steak
- Kosher salt
Cheesy Rice with Garlic and Thyme
By kimvess
Bring 2 quarts of water to a boil in a 3- to 4-quart saucepan over high heat
- 1/2 cup dried porcini mushrooms
- Kosher salt
- 1 cup carnaroli or Arborio rice
- 4 Tbs. unsalted butter, cut into 1/2-inch chunks
- 1 medium clove garlic, finely chopped
- 2 tsp. finely chopped fresh thyme
- 3-1/2 oz. (1 cup) coarsely grated fontina
- 3/4 oz. (1/2 cup) firmly packed, freshly grated Parmigiano-Reggiano; more for serving
- Parmigiano-Reggiano; more for serving
- Freshly ground white pepper
Hawaiian Marinade
By kimvess
Close your eyes, take a bite, and you feel like you're in The Islands!
- 2 small cans crushed pineapple
- 1/3 cup soy sauce
- 2 tablespoons vegetable oil
- 1/3 cup honey
- 1/4 cup rice wine vinegar
- 3 garlic, minced
- 1 tablespoon fresh ginger, grated
Classic Cheeseburgers with Grilled Romaine & Onions
By kimvess
Directions In large skillet over medium-low heat, cook onion in 1 Tbsp
- 1 large red onion, sliced 1/2-inch thick
- 2 tablespoons extra-virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- 1 recipe Home-Ground Beef (or 1/14 lb. ground meat of choice)
- 6 ounces sharp cheddar cheese, thinly sliced
- 6 hamburger buns, split
- 1/2 small heart romaine lettuce
- 1/4 cup mayonnaise
Shepherd’s-Style Rigatoni with Ricotta and Sausage
By kimvess
1. Bring 5 quarts lightly salted water to a boil in an 8-quart pot over high heat
- Kosher salt, to taste
- 1 lb. rigatoni
- 1 lb. hot Italian sausage, removed from casing
- 2 tbsp. extra-virgin olive oil
- 1 lb. cows' milk or sheep's milk ricotta
- Freshly ground black pepper, to taste
- 2 tbsp. roughly chopped parsley
- 1/4 cup torn basil leaves
- 1/2 cup grated pecorino cheese, to garnish
Cheesy Burgers with Soy-Spiked Ketchup
By kimvess
In a medium bowl, whisk 1/2 cup of the ketchup with the soy sauce, hoisin, lime juice and ancho chile powder
- 1/2 cup plus 2 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 pounds ground beef chuck, preferably 80 or 85 percent lean
- 1/2 cup shredded Colby cheese
- 1/4 cup minced red onion
- 2 tablespoons minced kosher pickles
- 2 tablespoons plain dry bread crumbs
- 3 garlic cloves, minced
- 1/2 teaspoon Tabasco
- Canola oil, for brushing
- Kosher salt
- Freshly ground black pepper
- 6 potato hamburger buns, split and toasted
- Mayonnaise, lettuce and sliced red onion, for serving
Cheddar, Jalapeno & Bacon Dip
By kimvess
Cheese, bacon, jalapeños and beer? Perfect dip for watching a game or take to a pot luck dinner! Serve with crac
- 1 (8 ounce) package Philadelphia cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/4 cup beer
- 6 slices cooked Oscar Mayer butcher thick cut hickory smoked bacon, chopped
- 1 cup Kraft shredded sharp cheddar cheese
- 2 fresh jalapeño peppers, halved, seeded and thinly sliced
Baked Hot Wings
By kimvess
Directions Preheat oven to 350 degrees
- 2 lbs chicken drummettes
- 1 ⁄4 cup butter, melted
- 6 ounces franks buffalo wing sauce
- 1 ⁄2 teaspoon fresh cracked pepper
- 1 ⁄2 teaspoon granulated garlic
- 1 ⁄8 teaspoon cayenne, ground
- 1 ⁄8 teaspoon cumin
- 1 teaspoon cider vinegar
- 1 ⁄2 teaspoon kosher salt
Patatas Bravas Home Fries with Roasted Tomato Aioli
By kimvess
Preheat the oven to 375 degrees F
- Olive oil
- 1/2 small red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tablespoon smoked paprika
- 3/4 cup prepared mayonnaise
- 1 large plum tomato, halved, seeded and roasted until soft
- Few dashes hot pepper sauce (recommended: Tabasco)
- Splash aged sherry vinegar
- Salt and freshly ground black pepper
- 4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
- Flat-leaf parsley leaves
Baked Chicken Breasts With Parmesan Crust
By kimvess
Preheat the oven to 450 degrees F
- 2 tablespoons dijon mustard
- 1/2 teaspoon thyme leaves, chopped
- Kosher salt
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves (about 8 ounces each)
- 3/4 cup freshly grated parmesan cheese
- 3/4 cup panko or dried coarse baguette breadcrumbs
- Cooking spray